Serves 6
73 cal · 35 min
Garden Vegetable Soup
Recipe GLPR9194870a2ac9ed
A light and nourishing soup packed with fresh seasonal vegetables in a savory broth. Carrots, onions, green beans, tomatoes, cabbage, and zucchini come together for a wholesome, colorful meal that's perfect for any time of year.
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Ingredients
Non-stick cooking spray
2 carrots, sliced
1 small onion, chopped
1/4 teaspoon garlic powder
3 cups low-sodium chicken broth
1 cup chopped green cabbage
1 can (14 ounces) low-sodium green beans, undrained
1 can (14.5 ounces) low-sodium diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1 zucchini, chopped
Directions
Wash your hands thoroughly with soap and water before beginning.
Spray a large saucepan with non-stick cooking spray and place over low heat. Add the sliced carrots, chopped onion, and garlic powder. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, add the chopped green cabbage, undrained canned green beans (with their liquid), undrained canned diced tomatoes (with their liquid), and Italian seasoning. Stir well to combine.
Cover the saucepan with a lid and reduce the heat to low. Allow the soup to simmer gently for about 15 minutes, until the carrots are tender when pierced with a fork.
Stir in the chopped zucchini and continue heating uncovered for 3 to 4 minutes, just until the zucchini is heated through but still slightly firm.
Ladle the soup into bowls and serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
